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Überbackene Hühnerbrust in Tomatensauce mit Erdäpfelpüree
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Ingredients
- 6 EL Olivenöl
- 2 ½ TL Salz
- ½ TL Paprikapulver, edelsüß
- ¼ TL Pfeffer, gemahlen
- 6 Hühnerbrustfilets, ohne Haut (à 120 g)
-
200
g Edamer, in Stücken
or 200 g Gruyère Käse, in Stücken - 150 g Zwiebeln, halbiert
- 2 Knoblauchzehen
-
600
g stückige Tomaten, aus der Dose
or 600 g Tomaten, reif, in Stücken (1-2 cm) -
1
geh. TL Gewürzpaste für Gemüsebrühe
or 1 Gemüsesuppenwürfel (für 0,5 l), zerkrümelt - 1 TL Zucker
- 1000 g Erdäpfel, mehlig, geschält, in Stücken (2-3 cm)
- 390 g Milch
- 60 g Butter, in Stücken
- 1 ½ TL Oregano, getrocknet
- 2 Prisen Muskat, gemahlen
- Nutrition
- per 1 Portion
- Calories
- 2587 kJ / 618 kcal
- Protein
- 52 g
- Carbohydrates
- 63 g
- Fat
- 15 g
- Saturated fat
- 6 g
- Fiber
- 6 g
- Sodium
- 1331 mg
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